Continuously operational high volume frozen confection dispensing machine

ABSTRACT

A frozen confection dispensing machine for dispensing a predetermined volume of a frozen confection. In one embodiment, the machine includes a user interface and programmable control circuit to allow an operator to select the volume of extruded frozen confection for a particular product. In another embodiment, the machine includes a readily accessible hollow member to supply the machine with additional mix without interrupting extrusion of the frozen confection. In another embodiment, a plurality of frozen confection dispensing machines are located adjacent a conveyor belt for filling a pastry product with a selected volume of frozen confection.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application is a continuation of allowed application Ser. No.10/007,174, filed Oct. 29, 2001, now U.S. Pat. No. 6,485,768 by AnthonyV. Feola, entitled CONTINOUSLY OPERATIONAL HIGH VOLUME FROZEN CONFECTIONDISPENSING MACHINE, which application is a continuation of applicationSer. No. 09/378,971, filed Aug. 23, 1999, now U.S. Pat. No. 6,325,250,which is a continuation of application Ser. No. 08/986,960, filed Dec.08, 1997, now U.S. Pat. No. 5,957,040, which is a continuation-in-partof application Ser. No. 08/864,127, filed Jun. 04, 1997, now abandoned,which is a continuation of application Ser. No. 08/399,901, filed Mar.07, 1995, now abandoned, which is a continuation of application Ser. No.07/928,452, filed Aug. 12, 1992, now U.S. Pat. No. 5,400,614, all ofwhich are incorporated herein by reference.

STATEMENTS REGARDING FEDERALLY SPONSORED RESEARCH

Not applicable.

BACKGROUND OF THE INVENTION

While there are many makes and designs of machines for continuousfreezing of soft desserts, most of them operate on a similar principle.A mixture of milk products, sugar, gelatin or similar thickener,flavors, coloring, nuts, fruits, syrups and sometimes eggs for bothflavor and whipping ability is fed into a metal cylinder or mixingchamber around which a compressed gas is expanded, making the metalsurface very cold. Ice crystals freeze to the surface and while yetquite small, they are scraped off by sharp blades revolving around theinterior of the cylinder. Part of the scraping assembly is a beatingarrangement that whips in air, thus increasing the volume of themixture. The assembly moves the frozen dessert to the dischargemechanism as well.

Air incorporated into the mix is known as “overrun.” While a regular icecream may have 100% overrun, which means 50% of air by volume, a softice cream usually has 30-80% overrun, which means 20-40% of air byvolume.

A wide variety of commercial extruders for soft frozen desserts exist,most of which are designed for use at the retail sales level to dispensesoft frozen desserts, including frozen yogurt, into cones and dishes.Such dispensers can be found in U.S. Pat. Nos. 4,412,428; 4,707,997;4,796,784; and 4,544,085, incorporated herein by reference and UK Patentapplication GB 2,234,556. The amount of dessert dispensed is generallydependent upon the length of time and degree of movement a lever ordelivery tap is pushed. Such taps can be found in U.S. Pat. Nos.3,868,050, 4,711,376 and EP 285,709 A1.

Especially for commercial production, but also desirable at the retaillevel, is the volumetric extrusion of food material. One approach tothis is disclosed in U.S. Pat. No. 4,671,429. Volumetric injection ofextruded food material is disclosed in U.S. Pat. Nos. 4,752,488 and4,788,071, incorporated herein by reference, both issued to TorshikoHayashi. In U.S. Pat. No. 4,752,488, a plunger creates a vacuum suckingthe material from a hopper into a discharge chamber using a 3-way valve,and then dispenses the material through a reciprocating injectionnozzle. The length of the filling nozzle can be adjusted. U.S. Pat. No.4,788,071 discloses a method for quantitatively extruding food materialshaving large chunks, by moving a piston through a cylindrical space in ahopper.

Pistons are used to aid in the extrusion of frozen desserts in a varietyof ways. U.S. Pat. No. 4,580,905 discloses a piston which combinesmixing and dispensing functions. UK Patent Application GB 2,172,541discloses a plunger coordinated with an iris for forming geometricallyshaped ice cream pieces.

A cooling tunnel consists of an insulated passage placed around theconveyor to let the product travel through it in a continuous flow. Coldgas is supplied to this passage to cool the product. To achieve maximumheat transfer from the gas to the product, a counterflow principle isused whereby air is introduced at the product exit of the tunnel andwithdrawn at the product entrance of the tunnel so that the direction ofthe air flow is opposite to the direction of the food flow.

Conventional confection dispensing machines generally have one or moremix receptacles located in a bottom portion of the machine. Mix placedin the receptacle is pumped to a mixing chamber located behind the taplevers. The mixing chamber agitates and chills the mix into anextrudable frozen confection. Generally, the machine does not extrudethe frozen confection until a desired viscosity and/or temperature hasbeen achieved.

When the supply of mix is exhausted, additional frozen confection mix issupplied to the machine by an operator. After adding the mix, theoperator waits for a period of time until the mixture has been beatenand cooled to an acceptable consistency and/or temperature. Uponreaching the proper characteristics, the frozen confection is dispensedfrom the machine as soft serve, or the like. Thus, after the supply ofmix is exhausted, significant time elapses during which the operatorobtains additional mix, accesses the mix receptacle, pours in the mix,and waits for the mix to obtain the desired consistency and/ortemperature. This time does not include any period of time that theoperator has not yet discovered that the supply of mix has beendepleted.

In addition to machine down time, there are further drawbacks to addingadditional mix to conventional frozen confection machines. The mixreceptacle is typically located behind a door in a lower portion of thefrozen confection dispensing machine. To add mix to the machine, theoperator opens the door in the front of the dispensing machine and poursthe frozen confection mix into the mix receptacle. Opening of the doorresults in temperature fluctuations in the interior of the machine asoutside air enters. Such temperature fluctuations encourage the growthof unhealthy bacteria in or about the machine causing batches of mix tobecome contaminated and therefore unusable.

The open door also provides a passageway for undesirable air borneforeign objects or materials to enter the machine. Such objects andmaterials can be dispensed from the machine to an unsuspecting end userresulting in possible serious medical consequences.

Where one or more machines are utilized in an assembly line environment,the disadvantages described above can be magnified so that refilling thefrozen confection dispensing machines becomes a significant cost ofproduction. For a production line having several machines locatedadjacent to a conveyor belt, each machine must be periodically refilledwith mix. As described above, for each machine that runs out of product,that machine must be taken off-line and refilled. More particularly,after an operator first notices that a machine is no longer dispensingproduct, the operator moves the machine away from the conveyor belt toopen the front door. After the door is opened, the operator poursadditional mix into the receptacle and closes the door. It will beappreciated that since the door is located in the bottom front of themachine, the task of continually refilling the machines can become anespecially burdensome task. Also, repeated opening of the door allowsdust and dirt to enter the machine and it puts a greater demand on thecooling system. After refilling the machine, the operator returns themachine to face the conveyor belt. The mix is then agitated and chilledin the mixing chamber for a period of time to allow the mix to reach adesired consistency, after which extrusion can commence.

Since each machine contributes to the assembly line, production isreduced or stopped for the time needed to refill each empty machine.Production line down time can be compounded if more than one machinemust be refilled at any one time. Machine down time incurs other costsas well. For example, the operator is compensated regardless ofproduction efficiency, non-conforming product is wasted, and productdemand is unmet.

A frozen confection dispensing machine is desired that can extrude apredetermined amount of frozen confection while being refilled and isadaptable for assembly line operation.

SUMMARY OF THE INVENTION

The present invention relates to machines for extruding a material, andmore particularly to a machine providing volumetric extrusion of afrozen confection. Although the invention is described primarily inconjunction with extruding a frozen confection, it is understood thatthe invention is applicable to a variety of other applications andextrudable materials.

In one embodiment, the apparatus comprises a linear actuator comprisedof a cylinder and piston, operated by two electrically controlledsolenoid air valves and associated compressed air lines. The solenoid isactuated by a relay from a plate or foot pedal. The rod of the linearactuator is connected by a partially rotatable link to a dispenser taplever of the soft dessert server. A time delay relay controls the periodof time between strokes of the piston. When the tap lever is depressed,frozen dessert is extruded from a discharge port. The discharge port isadapted to accept a variety of nozzles, for filling pastries.

In a further embodiment, a frozen confection dispensing machine includesa control circuit for controlling the extrusion of a frozen confection.The control circuit is programmable via a user interface to allow anoperator to control certain machine components. For example, theoperator can vary the frozen confection extrusion time to discharge apredetermined amount of frozen confection desired for a particularproduct. The control circuit also controls an extrusion cycle time sothat the machine extrudes frozen confection at a limited rate. Bycontrolling the extrusion cycle time, the machine extrudes frozenconfection at a desired viscosity, i.e., temperature, to ensureconsistent extrusion volumes.

In another embodiment, a frozen confection machine can extrude frozenconfection while being refilled with mix. The machine includes a hollowmember extending from a mix receptacle housed in the machine to a pointexternal to the machine. Additional mix is supplied to the mixreceptacle via the hollow member. Since mix can be added as the machineextrudes frozen confection, the machine is continuously operational sothat no down time is required to add mix to the machine.

In a further embodiment, a plurality of machines providing volumetricextrusion and continuous operation are located adjacent to a conveyorbelt. In one embodiment, pastry products travel on the conveyor beltproximate the machines and the pastry is filled with a predeterminedamount of the frozen confection.

BRIEF DESCRIPTION OF THE DRAWINGS

The foregoing features of this invention, as well as the inventionitself, may be more fully understood from the following description ofthe drawings in which:

FIG. 1 is a perspective view of a manually operated soft serve dessertmachine.

FIG. 2 is a perspective view of a soft serve dessert machine adapted forvolumetric filling of eclairs.

FIG. 3 is a cross sectional view of the linear actuator and rotatablelink.

FIG. 4 is a view of a dispenser tap showing non-linear displacement.

FIG. 5 is a view of the plate lever with a schematic electric circuit.

FIG. 6a is a perspective view of an interchangeable nozzle, adapted foran eclair

FIG. 6b is a cross sectional view of an alternate embodiment of aninterchangeable nozzle for a cream puff.

FIG. 7 is a view of a frozen dessert.

FIG. 8 is a view of an alternate adaptation of a soft serve dessertmachine.

FIG. 9 is a perspective view of another embodiment of a frozenconfection dispensing machine in accordance with the present invention.

FIG. 10 is a block diagram of a control circuit forming a portion of thefrozen confection dispensing machine of FIG. 9.

FIG. 10A is an exemplary schematic diagram of the control circuit ofFIG. 10.

FIG. 11 is a perspective view of a further embodiment of a frozenconfection dispensing machine in accordance with the present invention.

FIG. 12 is a schematic diagram of a funnel mechanism forming a portionof the frozen confection dispensing machine of FIG. 11.

FIG. 13 is a schematic diagram of a sensor system forming a portion ofthe frozen confection machine of FIG. 11.

FIG. 14 is a schematic diagram of an assembly line including a pluralityof the frozen confection dispensing machines in accordance with thepresent invention.

FIG. 15 is schematic diagram of exemplary processing stations for makinga frozen product including a filling station utilizing frozen confectiondispensing machines in accordance with the present invention.

DETAILED DESCRIPTION OF THE INVENTION

FIG. 1 represents a commercially available soft serve dessert machine. Acabinet 2 encloses a compressor and mixer for frozen confections or softserve desserts such as ice cream or frozen yoghurt. The dessert exitsthe machine through passage 4 to the tap. When dispenser tap lever 6 isdepressed, dessert 8 is dispensed out port 10.

A Taylor soft serve ice cream machines was used to produce ice cream andstore it. The formerly manual discharge, was converted to automaticdispensing and filling of pastry from two dispensers. The conversion isreadily adaptable to any number of ports.

Compressed air is supplied to an air manifold 14 by an air hose 16 whereit is regulated to operating pressure via pressure gage regulators 18and 20. Two regulators are preferable since pressure for a downwardstroke is less than pressure for an upward stroke due to gravity.

Regulated air from gage 20 passes through a hose 22 and is divided intotwo streams by a T 24. It then travels through hose 26 to the inlet portof a first electrically operated solenoid air valve 28 connected to theupper end of a cylinder 30 supported by a support 102 a.

Regulated air from gage 18 passes through a hose 32 and is divided intotwo streams by a T 34. It then travels through hose 36 to the inlet portof a second electrically operated solenoid air valve 38 connected to thelower end of a cylinder 30.

In the “off” position, that is with no dessert 8 flowing, first airintake 40 is closed and first air discharge 42 is open; second airintake 44 is open and second air discharge 46 is closed. Air pressurefrom gauge 18 moves internal piston 48 upward. Upward movement of thepiston 48 is transferred along the linkage, urging tap connection link80 and engaged tap lever 6 through snap on linkage fork 56 upward.

In the “on” position first air intake 40 is open and first air discharge42 is closed; second air intake 44 is closed and second air discharge 46is open. Air pressure from gauge 18 move piston 48 downward. Downwardmovement of the piston 48 is transferred along the linkage, urging tapconnection link 80 and engaged tap lever 6 downward.

A setting is made on a timer relay 50 corresponding to the time neededto fill a given pastry. Individual pastries typically use from 25-170 gmof filling. This delay time controls the volume of flow. However, theflow may be further regulated by installation of an iris (adjustableaperture) in the exit port of the machine 10. When an activator plate 52is pressed, a circuit is completed initiating the cycle and the solenoidvalves move to the “on” position. The plate 52 may be positioned inproximity to the discharge port 10 to be activated by pressure from apastry shell 54 or positioned by cable in a foot pedal for remoteoperation. The circuit may also be completed by a coin box to allow fora soft serve vending machine. At the end of the time cycle, aftervolumetric fill is complete, the valves quickly move the piston 48 tothe “off” position.

FIG. 4 shows the path traversed by a tap lever. If the linear motion ofan actuator such as the cylinder and piston is transferred directly tothe outer terminus of the tap lever 6 traveling in an arc, the apparatuswould bind. To minimize the amount of horizontal motion that must beaccommodated, alignment of a piston over a path that divides play inequally in two directions is desirable. Further, linkage from the piston48 to the tap lever 6 should allow for limited rotation about an axis.If at the beginning, at the end, and half way through the piston motion,the greatest rotation is encountered, then at a quarter and at threequarters of the way through the piston motion, linkage should be nearlyin line with the piston.

FIG. 3 shows one such linkage system. Connected to the extension rod 58of internal piston 48 by a connector such as a bolt 60, is a yoke 62.Held in yoke 62 by rotational pins 64 is connecting link 80. The amountof horizontal motion allowed by pivoting about pins 64 is controlled bythe depth of the space created between the base of the yoke 62 and thetop surface of the connecting link 80; and by the diameter of theconnecting link 80. As the link 80 rocks an outer portion approaches thebase of the yoke 62 and upon reaching it cannot rotate further.

FIG. 8 shows an alternative adaptation system, in which the cylinder ispivotally mounted to a support 102 b by pins 104.

Electrical power to the unit can be supplied by a separate cord 66, andindividual units be taken off line by means of toggle switches 68.

FIG. 5 shows an schematic for controlling the solenoid. When actuatingplate 52 is depressed a circuit passes through anticipator 92. Voltagesource 90 can be derived from the voltage of the frozen desertcompressor if stepped down by means of a transformer. When the circuitis detected by the anticipator 92, electrical current flows to toggleswitch 68. If the toggle 68 is in one position, column I is connected tocolumn II such that the upper solenoid valve 28 has no connection, thelower solenoid valve 38 is connected to power source 94 (which may alsobe connected to the compressor) and power source 94 is not connected.This is the off-line position. If the toggle switch is in the alternateposition, the solenoids are individually connected to the timer relay,and a pathway for current from the anticipator to the timer iscompleted.

The equipment is readily adaptable to coin operation. Rather thancompleting the anticipation circuit by depressing a plate 52, thecircuit could be completed by a coin. Such a coin operated circuit isshown in U.S. Pat. No. 4,109,775, incorporated herein by reference. Adish could be placed in position for receiving the soft serve dessert ina manner similar to the way beverage cups are discharged in beveragevending machines. Such a cup dispenser is disclosed in U.S. Pat. No.5,044,517 incorporated herein by reference.

The anticipation circuit could also be designed to be completed by an“electric eye”. This could be used in vending or in automatedproduction. In production, a pastry would come in line with the lightbeam signaling discharge of the soft serve dessert, allowing forautomation of a production line.

A variety of discharge nozzles give the machine greater flexibility.Left open a regular port 10 can be used to fill cones or dishes. Theaddition of a short L shaped nozzle facilitates the injection of creampuffs. A longer L shape 70 having additional slots or apertures 72 onthe spout is used for filling eclairs. Attachment of a hose would allowfor filling cakes at a remote location. To accommodate the ports, aquickly changeable nozzle is used.

One nozzle is shown in FIG. 6a. An L shaped nozzle is equipped withaplastic hub 86 having a recess 88 and a wing 74. The port 10 isequipped with a matched fitting 96 having a snug fitting projection 98and a grooved edge extension 100. At the top of the nozzle 70 is locateda plastic hub having a wing 74. At the bottom of the regular port 10 islocated as a receptacle for the hub having a slot for locking the wing74 in a preset position.

A second nozzle is shown in FIG. 6b. Port extension 106 fits snugly intoa recess 110 formed between the upper end of nozzle 70 and a plasticfitting 108.

While a fluid piston is disclosed as a linear actuator, other linearactuators could be attached to the yoke. Further, non-linear motions,such as those created by a cam could be harnessed for moving a taplever.

While the timer described is an electrical relay, mechanical timerscould also be used.

While the port disclosed is open and shut via a tap lever, making itpossible to adapt existing machines, other port controls such as irisesor a sliding plate are possible.

FIG. 9 shows another embodiment of a frozen confection dispensingmachine 200 providing controllable extrusion of a frozen confection. Themachine 200 includes a housing 202 having front 204, top 206, and sideportions 208. An outlet port or extrusion assembly 210 is located at thefront 204 of the machine for extruding a frozen confection. The machine200 has a control circuit 212 (FIG. 10) that is programmable via a userinterface unit 214 disposed on the machine. The user interface 214allows an operator to control extrusion of the frozen confection. Theoperator can select the volume of frozen confection to be extruded bythe machine in accordance with an amount required for a given product.

The user interface unit 214 can include a variety of devices that allowan operator to input parameters for controlling operation of themachine. Exemplary devices include keypads, dials, and touch screens.One of ordinary skill in the art will appreciate that other devices maybe used as well. In one embodiment, the user interface 214 includes akeypad and a readout to indicate one or more selected parameters. Theuser interface 214 can provide additional information such astemperature of the frozen confection via a digital readout 216.

The user interface unit 214 can be located on or in the machine or at aremote location. The user interface 214 can be directly connected to thecontrol circuit 212 or can transmit signals to be received by thecontrol circuit, i.e. “wireless”. In one embodiment, the user interfaceunit 214 is located on a top portion 206 of the machine and the controlcircuit 212 is housed within the user interface unit.

The control circuit 212 is coupled to the user interface 214 to receiveand store the various control parameters input by an operator. Thecontrol circuit 212 can implement the desired control using discretecomponents, timer integrated circuits, processors and programmabledevices.

FIG. 10 shows an exemplary block diagram of the control circuit 212providing control over various machine components. The user interface214 is coupled to the control circuit 212 to provide a means for anoperator to input parameters for controlling operation of the machine.The control circuit 212 is coupled to a proximity switch 218 forinitiating an extrusion cycle, as described below. During an extrusioncycle, a discharge solenoid 220 is activated by the control circuit 212for a predetermined amount of time to extrude a preselected volume ofthe frozen confection. As frozen confection is extruded, a mix pump 222pumps mix from a mix receptacle (FIG. 11) to the mixing chamber toreplace extruded frozen confection.

FIG. 10A is a schematic diagram of an exemplary control circuit 212implementation having independent right and left side control circuitsfor controlling the left and right frozen confection discharge ports, asdescribed above. The control circuit 212 controls the discharge solenoid220 and mix pump 222 upon activation of the proximity switch 218.

In operation, the proximity switch 218 sends a signal to the controlcircuit 212 that frozen confection should be extruded from the machine.The proximity switch 218 can be activated manually by an operator orautomatically in an assembly line environment. In one embodiment, theproximity switch 218 is activated as an operator actuates the tapassembly 210 to create contact with the switch. The control circuit 212detects activation of the proximity switch 218 and causes the dischargesolenoid 220 to be energized for a predetermined amount of time. Thistime corresponds to a selected volume of frozen confection to beextruded from the machine. During and/or after activation of thedischarge solenoid 220, the control circuit 212 energizes the mix pump222 to cause mix to flow from the mix receptacle to the mixing chamber.

The control circuit 212 has a preselected cycle time initiated byactivation of the proximity switch. That is, after switch activation apredetermined time elapses before the machine will respond to a furtheractivation of the proximity switch. This cycle time, i.e., four seconds,allows the machine to maintain a desired consistency for the extrudedfrozen confection. The frozen confection should be extruded at aconstant temperature, about 25 degrees Fahrenheit, to ensure that thesame volume of product is extruded for each extrusion cycle. As themachine has a constant extrusion time, variations in the frozenconfection consistency (i.e., temperature) result in irregular extrusionvolumes.

For an exemplary frozen confection volumetric discharge of about twoounces, the discharge solenoid 220 is activated for about 0.85 seconds.During and/or after the frozen confection is discharged, the mix pump222 turns on for about 1.50 seconds to replace the extruded materialwith mix from the mix receptacle. The control circuit 212 then providesa time delay of about 1.00 second to allow agitation of the material inthe mixing chamber so that the extruded material maintains apredetermined consistency.

FIG. 11 is a further embodiment of a frozen confection dispensingmachine 300 in accordance with the present invention. The machine 300includes a rectangular housing 302 having front 304, top 306, and side308 portions. An outlet opening or extrusion assembly 310 is located atthe front 304 of the machine for extruding a frozen confection. One ormore mix receptacles 312 for holding a supply of mix are located in alower front portion 304 of the machine behind an outwardly opening door314. The door 314 provides direct access to the mix receptacles 312.Hoses 316 provide passageways for mix to flow from the mix receptacle tothe mixing chamber located behind the tap assembly 310. An inlet openingfor receiving additional mix provides a passageway to the interior ofthe machine. In one embodiment, the inlet opening includes a tube orhollow member 318 disposed alongside the machine for providing fluidaccess to the mix receptacles 312.

The hollow member 318 can be formed in a variety of configurations. Thehollow member 318 can be rigid with a predefined shape, or it can beflexible. The hollow member can be selectably positionable by anoperator. That is, the tube 318 retains a first position until moved toa further position. The hollow member can exit the housing in anylocation that does not interfere with operation of the machine and isaccessible to an operator. The machine can include a plurality of hollowmembers at various locations and the hollow members can include multiplepassageways to provide access to multiple mix receptacles.

In a preferred embodiment, the hollow member 318 is rigid and located ona side portion 308 of the machine. An outlet end 320 of the hollowmember extends from a location proximate the mix receptacle and an inputend 322 is located proximate an upper portion of the machine and issealed with a removable cap 324. A screen or filter (not shown) can besecured across the input end 322 of the hollow member to preventunwanted foreign matter from entering the mix receptacle chamber 312.

The hollow member 318 allows an operator to readily add mix to themachine without opening the door 314. To supply additional mix to themachine, the operator removes the cap 324 and pours the mix into inputend 322 of the tube so that the mix flows into the mix receptacle 312.The mix is then transformed into an extrudable frozen confection, asdescribed above.

As shown in FIG. 12, a structure or funnel mechanism 326 can be securedto the input end 322 of the hollow member 318. The funnel mechanism 326is adapted to hold a mix container while the mix flows from the mixcontainer into the hollow member 318. While the funnel mechanism 326 canbe formed in a variety of shapes and sizes, it is understood that theconfiguration of the structure should accommodate mix containers ofdifferent shape and rigidity, including bags filled with mix. The funnelmechanism 326 can be rigid, semi-rigid, and flexible. In one embodiment,the funnel mechanism 326 has a rigid frusto-conical shape.

The funnel mechanism 326 allows an operator to place the mix containerin the funnel mechanism while the mix empties into the hollow member318. Thus, the operator need not be present while the mix in thecontainer empties into the machine via the hollow member 318. Anoperator can thereby fill a number of machines simultaneously.

FIG. 13 shows a low level sensing system 350 for determining thatadditional mix should be added to the machine. A first sensor 352 islocated in the mix receptacle 312 at a first height H1 and a secondsensor 354 is located at a second height H2. The first sensor 352 isactivated when the level of mix in the mix receptacle 312 is less than afirst predetermined level. Mix should be added to the mix receptacle toprevent exhaustion of the supply of mix. Sufficient mix should be addedsuch that the level of mix in the mix receptacle is greater than thesecond height H2.

The sensor system 350 can include an indicator 356 (FIG. 11) foralerting an operator that the supply of mix needs to be replenished. Theindicator can be formed from a variety of devices that provide a signalperceptible to an operator including visual and audible devices. In oneembodiment, the indicator 356 is a yellow flashing light located on thetop of the machine. The light 356 illuminates as the level of mix fallsbelow H1 and turns off when the level of mix rises above H2.

FIG. 14 shows an exemplary assembly line 400 including a series offrozen confection dispensing machines 402 located adjacent a conveyorbelt 404. The conveyor belt 404 moves a product, i.e., pastry shells406, alongside the frozen confection machines 402 at a given rate. Arespective frozen confection machine 402 detects the product, inserts anozzle through the shell, and fills the shell with a predeterminedvolume of the frozen confection.

Alternatively, one or more operators can manually activate a machine tofill a pastry product. The operator fills the pastry with the frozenconfection by placing the pastry over the nozzle and actuating the tapassembly such that the proximity switch is activated. The controlcircuit 212 described above provides a predetermined extrusion cycletime so that the operator does not overstress the machine. This preventsoverheating of the machine components and maintains a desiredconsistency and temperature for the extruded frozen confection.

Each of the machines 402 includes hollow member 408 for providing fluidaccess to a respective mix receptacle, as described above. To fill amachine having an illuminated low level indicator, an operator retrievesa mix container and places the container in funnel mechanism 326 (FIG.12) at the inlet end 322 of the hollow member. The hollow member 408allows an operator to add mix without moving a machine away from theconveyor belt 404. The supply of mix is replenished while the machinecontinues to extrude frozen confection. Thus, the machines arecontinuously operational as filling of the machines does not require themachine to cease extrusion so that production proceeds withoutinterruption.

In one embodiment, the machines 402 are cooled with a fluid to preventoverheating of the various machine components, such as the refrigerationcompressor. To maintain the consistency of the extruded frozenconfection among the plurality of machines, the cooling fluid shouldenter each machine at about the same temperature. That is, the supply ofcoolant should not be connected to the machines in a serialconfiguration since each machine will elevate the coolant temperature.In an exemplary embodiment, each machine is coupled to a common coolantsupply. In another embodiment, the machines are placed in climatecontrolled environment to prevent heat build up in the centrally locatedmachines. Insulation can also be placed between adjacent machines todiscourage heat flow from one machine to another.

FIG. 15 shows a facility 500 for assembly line production of a frozenconfection product with various processing stations. The facility 500includes a pastry station 502 where ingredients are mixed and dischargedin a desired amount and shape onto a conveyor belt. The raw pastryproduct enters a baking station 504 where the raw pastry is baked for apredetermined time to form a pastry product, such as an eclair shell.After baking, the pastry product can be cooled if desired prior tofurther processing. The pastry shells are then passed to a dispensingstation 506 where frozen confection dispensing machines fill the pastryshells with a selectable amount of the frozen confection, as describedabove. The filled eclair can be moved to an optional topping station 508where chocolate or the like, can be applied to the product. The productis then rapidly frozen in a freezing station 510, such as in aconventional nitrogen tunnel, and boxed and crated in a packagingstation 512. Having described various exemplary embodiments of theinvention, it will now become apparent to one of ordinary skill in theart that other embodiments incorporating their concepts may be used.Accordingly, the invention is not to be limited to the particularembodiments described herein, but rather limited only by the spirit andscope of the appended claims. All publications and references citedherein are expressly incorporated herein by reference in their entirety.

What is claimed is:
 1. A method of preparing an edible item, comprisingthe steps of: providing a supply of a frozen confection; providing afrozen confection injection port in fluid communication with the supplyof frozen confection, wherein the frozen confection injection port isadapted to pierce an external surface of an edible item; providing aprogrammable user interface operable to control flow of frozenconfection from the supply of frozen confection through the frozenconfection injection port; piercing the external surface of the edibleitem with the frozen confection injection port; and injecting the frozenconfection into the edible item, thereby substantially encapsulating thefrozen confection within the edible item.